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21
BREAKFAST & BRUNCH
WHITE AND SWEET POTA
TO HASH WITH FENNEL
A twist on traditional hash, this dish could also make a great
dinner side dish.
Makes 5 cups
Appr
oximate preparation time: 10 minutes, plus
25 minutes for cooking
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor
. Chop the parsley
,
about 15 seconds; remove and r
eserve. Add the onions
and pulse to chop, about 6 pulses; remove work bowl
assembly and reserve.
Insert the slicing disc assembly , adjusted to 6mm, into
the large work bowl. Slice both the white and sweet
potatoes. Remove sliced potatoes and cut into
½-inch dice.
Adjust the slicing disc to 4mm and slice the fennel.
Put 2 tablespoons of butter into a large sauté pan over
medium heat. Once the butter has melted, add the
onion, potatoes, fennel, salt, pepper and thyme. Sauté
vegetables, stirring occasionally , for about 20 to 25
minutes, covering pan for the last 5 to 8 minutes. For a
crisper hash, uncover and toss over heat for an additional
5 minutes.
T oss with r
emaining butter and reserved parsley
.
T aste, adjusting seasoning accor
dingly , and serve.
Nutritional information per serving:
Calories 118 (26% from fat)
|
carb. 20g
|
pro. 2g
|
fat 3g
|
sat. fat 2g
|
chol. 9mg
|
sod. 179mg
|
calc. 26mg
|
fiber 3g
¼
CUP
FRESH
PARSLEY
1
SMALL
ONION
,
CUT
INTO
1-
INCH
PIECES
1
POUND
Y
UKON
G
OLD
POTATOES
,
SCRUBBED
WELL
½
POUND
SWEET
POTATOES
,
SCRUBBED
WELL
1
MEDIUM
FENNEL
BULB
3
TABLESPOONS
UNSALTED
BUTTER
,
DIVIDED
¾
TEASPOON
KOSHER
SALT
½
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
½
TEASPOON
DRIED
THYME